Prior to baking, evenly divide 1 cup of blueberries onto tops of batter; do not stir. Bake cupcakes in preheated oven, following package directions. When done, remove from oven to a wire rack and cool completely.

FROSTING: In a small bowl, beat cream cheese, confectioners' sugar and vanilla until smooth. Spoon onto cooled cupcakes; spread to the edges.

Unroll fruit snack and, with a sharp knife, cut into strips 1/8-inch wide by 2-inch long. On half of each cupcake, arrange strips, trimming each to fit. Arrange remaining 2 cups blueberries on the frosting on other halves of the cupcakes, about 10 blueberries per cupcake.